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Mediterranean Grilled Chicken Kebabs

Becky Luigart-Stayner
Yield 8 servings (serving size: 2 kebabs)
These kebabs can be handsomely garnished with fresh pomegranate seeds (the fruit is in season late this month). If you have any leftover dressing, serve it as a dipping sauce.

Ingredients

  • 1 cup Pomegranate-Orange Dressing, divided
  • 2 pounds skinless, boneless chicken thighs, trimmed and cut into bite-sized pieces
  • 2 large oranges
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup chopped fresh mint

Nutrition Information

  • calories 205
  • caloriesfromfat 35 %
  • fat 8 g
  • satfat 1.6 g
  • monofat 4.1 g
  • polyfat 1.4 g
  • protein 22.7 g
  • carbohydrate 9 g
  • fiber 0.7 g
  • cholesterol 94 mg
  • iron 1.6 mg
  • sodium 320 mg
  • calcium 35 mg

How to Make It

  1. Combine 1/2 cup Pomegranate-Orange Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes, turning bag occasionally.

  2. Prepare grill to medium-high heat.

  3. Cut each orange into 8 wedges; cut each wedge crosswise into 3 pieces.

  4. Remove chicken from marinade; discard marinade. Thread chicken and orange pieces alternately onto each of 16 (10-inch) skewers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with remaining 1/2 cup Pomegranate-Orange Dressing. Place kebabs on a platter; sprinkle with mint.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.